1½
cup freshly boiled, mashed potatoes
1 cup self raising flour
1 level tablespoon of butter
2 level teaspoons of salt
Place the warm potatoes, butter and salt in a bowl and mash
thoroughly. Gradually work the flour into the mix. Turn the mixture
out onto a baking board and knead until smooth. Roll out to ¼ to ½
inch thick and cut into rounds or squares. Bake on a griddle or hot
plate until golden brown. It takes about 5 minutes (an electric
skillet set on high works fine). Grease the griddle with a little
lard to give a more authentic flavor and aroma.
Fadge can be eaten hot or cold with a little butter. Often it
was fried along with eggs and bacon for breakfast.
Recipe of Kathleen McKane, Islandcarragh,
Co. Antrim
Courtesy of Joe McKane, Tennessee
1½
cup freshly boiled, mashed potatoes